I cannot begin to explain how excited I am to share this recipe! I played around with dried yeast and managed to create soft bread rolls that are now becoming a regular thing in our home. Through many, many duds.. I realised some important things about dried yeast – most importantly is that if its been sitting on your pantry for many months – you may as well ditch it. I keep my little container of Allinson Dried yeast in the fridge now. You may have thought I have gone bonkers adding baking powder to a recipe already calling for yeast, (and I have tried it with and without), but it does give an additional boost. The smell the yeast brings is totally heavenly and the rolls are soft. More importantly – they taste JUST LIKE BREAD! Please do not try and omit or replace any ingredients – I cannot guarantee any success. I worked hard on these, please follow the instructions exactly. Bacon butties or Burgers, anyone? xxxx
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Carbs 6g | Fat 15g | Protein 8.9g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Soft Keto Buns
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a small baking tray or deep roasting dish with parchment paper.
- Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin. (Inulin is a prebiotic / soluble fibre. Its only 0.4g net carbs per teaspoon. I use it because it does an excellent job of activating the yeast in the absence of traditionally-used sugar).
- Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
- In the meantime, combine the almond flour, arrowroot powder, baking powder and a generous pinch of salt in a large bowl. In a separate bowl, whisk the egg and egg white together. (Don't discard the egg yolk: keep it in the fridge to add to scrambled eggs tomorrow for additional richness).
- After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
- Transfer your almond flour mixture to a small food processor (food chopper). Add the whisked egg and blitz well to combine.
- Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine.
- Lastly, add the psyllium husk powder (and its important that the psyllium is added right at the end). Blitz well.
- Immediately transfer the mixture to a large bowl. The psyllium husk powder is going to do what it does best here - and it will thicken the mixture, making it easier to work with. Set aside for 2 minutes.
- Divide the mixture into 4 even-sized portions. Place them into the prepared dish in a mound the same size and shape as a burger bun. Leave a little space between each as they will swell and rise, but they do need to be relatively close to avoid them "spreading" too flat. Scatter over the mixed seeds (if using).
- Bake in the oven for 10 minutes. Then, remove the dish from the oven and cover with foil. Reduce the temperature to 150°C (fan oven). This is 160°C for conventional ovens (or 340°F) and bake for an additional 18-20 minutes. I always rotate the dish halfway through too.
- You can always check if the inside is cooked by inserting a cake tester or toothpick (it should come out clean). Enjoy these incredible rolls warm!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 196Kcal / 820kJ
See all the Breads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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